If the cooking class is held near one of the open
* Provision of Meals Act.
62
INSTRUCTION IN COOKERY
BEEF
English and
Prime
Scotch,
American,
per Pound.
per Pound.
s.
d.
s.
d.
Aitchbone from io lb. - - from
Brisket (whole), fresh or salt, about
O
6i
O
5
18 lb. -
O
6
O
5
Brisket (cut, either end) -
O
7
O
6
Buttock (whole), from about 40 lb. -
O
7i
O
,, steak
I
0
O
11
Fillet
I
2
I
1
Flank, thick (whole), about 20 lb. -
O
7h
O
7
,, ,, (best cut)
0
10
O
9
,, thin
O
4
O
3
Gravy beef
O
8
O
7
Legs and shins (whole), about 20 lb.
O
4
O
3
Pieces to stew
O
8
O
8
Ribs, fore (whole), about 24 lb.
O
9
O
6 i
, , back
O
7 i
O
6i
,, for rolling, over 10 lb. -
O
9i
O
9
,, ,, under 1 0 lb. -
O
10
O
92
,, wing
O
ni
O
ioi
,, middle cut -
O
11
0
9 i
,, top
O
8
O
7
Rump (whole), about 24 lb. -
O
9
O
8
, , steak
I
2
I
1
,, first cut -
I
0
O
11
, , top
Scotch collops ....
O
10
O
9
O
10
Sirloins (whole), 28 to 35 lb. -
O
9i
O
Si
,, (prime cut)
O
O
I°2
,, (wing end) -
Silverside, fresh or salt (whole),
O
10^
O
92
from about 18 lb.
O
7\
O
6i
Silverside (cut, either end)
O
9
O
8
,, (middle cut) -
Skirt
O
9|
O
Si
O
9
O
s-i
Stock meat with bone -
0
6
O
5
Topside (whole), from about 24 lb. -
0
8*
O
7i
,, (either end) -
0
10
O
9i
,, (middle cut), without bone
0
11
O
ioi
Sausages, beef -
0
5
—
Suet
0
8
—
,, chopped ready for use -
Ox tails
0
8
—
1 1 9
to 2 0
from 9
street markets, very good and cheap things may be
bought at certain times in the morning, but it is no
TEACHING DOMESTIC ECONOMY 63
MUTTON AND LAMB
Scotch
Prime
Prime
Finest
and South
Mountain
English
New
New
Down
Mutton,
Lamb,
Zealand
Zealand
Mutton,
per Pound.
per
Mutton,
Mutton,
per Pound.
Pound.
per Pound.
per Pound.
s. d.
s. d.
s. d.
s. d.
s. d.
Whole
0 8
0 8i
—
0 5
O 6
Sides- -
0 8
0 9
—
O 5
O 6^
Hind-quarters -
0 10
0 10
I O
0 6J
O 81
Fore-quarters -
0 8
0 8
O II
0 5
0 6£
Haunches -
0 io£
0
M
O
—
0 7
—
Legs -
—
0 II
I 2
0 9
,, under 8 lb.
0 11
—
—
0 7\
,, over 8 lb. -
Shoulders -
0 10
—
—
0 7
—
0 8|
0 9
I I
0 6
0 8i
Loins
0 ioi
0 io£
I I
O 64r
0 8i
,, (trimmed)
1 0
—
—
0 7\
—
,, (best .end)
1 1
—
—
0 8
—
Saddle
0 10
0 ioi
I I
0 6
HP
00
0
Chops (trimmed)
1 2
—
0 10
—
,, (not trimmed) -
1 0
—
—
0 8
—
Chump, about 2 lb. -
o g
—
—
—
,, chops -
1 0
—
—
—
Necks (whole) -
0 81
—
O II
0 6
0 7
,, under 6 lb.
Necks (best end and
0 9
O 8£
—
—
middle), 4 lb. -
Necks (best end and
0 ioi
0 11
—
0 8
0 10
middle, cut) -
Necks (best end and
1 0
1 1
—
—
—
middle), 3 lb.
1 1
—
—
—
—
Ribs -
0 6^
0 7
O IO
0 4i
0 5i
Pieces for stew -
6d. to 8d.
Breasts
0 4
0 4
0 2^
0 3i
Suet -
0 5
Kidneys -
0 31
—
—
1 3
each
per doz.
good dislocating the smooth working of a class by
waiting for these while somebody goes out and brings
them in, and that is one great reason why it is best to
deal regularly with the same tradesmen.
In providing dinners at 2d. ahead, if potatoes must
be allowed per child. Of the following cheap vege-
64
INSTRUCTION IN COOKERY
VEAL
Page 28
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
If the cooking class is held near one of the open-air street markets, very good and cheap things may be bought at certain times in the morning, but it is no good dislocating the smooth working of a class by waiting for these while somebody goes out and brings them in, and that is one great reason why it is best to deal regularly with the same tradesmen.
[illustration: Provision of Meals Act]
BEEF
English and
Prime
Scotch,
American,
per Pound.
per Pound.
s.
d.
s.
d.
Aitchbone from io lb. - - from
Brisket (whole), fresh or salt, about
O
O
18 lb. -
O
O
Brisket (cut, either end) -
O
O
Buttock (whole), from about 40 lb. -
O
O
,, steak
O
Fillet
Flank, thick (whole), about 20 lb. -
O
7h
O
,, ,, (best cut)
O
,, thin
O
O
Gravy beef
O
O
Legs and shins (whole), about 20 lb.
O
O
Pieces to stew
O
O
Ribs, fore (whole), about 24 lb.
O
O
6 i
, , back
O
7 i
O
,, for rolling, over 10 lb. -
O
O
,, ,, under 1 0 lb. -
O
O
,, wing
O
ni
O
ioi
,, middle cut -
O
9 i
,, top
O
O
Rump (whole), about 24 lb. -
O
O
, , steak
,, first cut -
O
, , top
Scotch collops ....
O
O
O
Sirloins (whole), 28 to 35 lb. -
O
O
Si
,, (prime cut)
O
O
I°2
,, (wing end) -
Silverside, fresh or salt (whole),
O
10^
O
from about 18 lb.
O
7\
O
Silverside (cut, either end)
O
O
,, (middle cut) -
Skirt
O
9|
O
Si
O
O
s-i
Stock meat with bone -
O
Topside (whole), from about 24 lb. -
8*
O
,, (either end) -
O
,, (middle cut), without bone
O
ioi
Sausages, beef -
—
Suet
—
,, chopped ready for use - Ox tails
—
1 1 9
to 2 0
from 9
street markets, very good and cheap things may be bought at certain times in the morning, but it is no
MUTTON AND LAMB
Scotch
Prime
Prime
Finest
and South
Mountain
English
New
New
Down
Mutton,
Lamb,
Zealand
Zealand
Mutton,
per Pound.
per
Mutton,
Mutton,
per Pound.
Pound.
per Pound.
per Pound.
s. d.
s. d.
s. d.
s. d.
s. d.
Whole
0 8
0 8i
—
0 5
O 6
Sides- -
0 8
0 9
—
O 5
O 6^
Hind-quarters -
0 10
0 10
I O
0 6J
O 81
Fore-quarters -
0 8
0 8
O II
0 5
0 6£
Haunches -
0 io£
M
O
—
0 7
—
Legs -
—
0 II
I 2
0 9
,, under 8 lb.
0 11
—
—
0 7\
,, over 8 lb. - Shoulders -
0 10
—
—
0 7
—
0 8|
0 9
I I
0 6
0 8i
Loins
0 ioi
0 io£
I I
O 64r
0 8i
,, (trimmed)
1 0
—
—
0 7\
—
,, (best .end)
1 1
—
—
0 8
—
Saddle
0 10
0 ioi
I I
0 6
HP
Chops (trimmed)
1 2
—
0 10
—
,, (not trimmed) -
1 0
—
—
0 8
—
Chump, about 2 lb. -
o g
—
—
—
,, chops -
1 0
—
—
—
Necks (whole) -
0 81
—
O II
0 6
0 7
,, under 6 lb. Necks (best end and
0 9
O 8£
—
—
middle), 4 lb. - Necks (best end and
0 ioi
0 11
—
0 8
0 10
middle, cut) - Necks (best end and
1 0
1 1
—
—
—
middle), 3 lb.
1 1
—
—
—
—
Ribs -
0 6^
0 7
O IO
0 4i
0 5i
Pieces for stew -
6d. to 8d.
Breasts
0 4
0 4
0 2^
0 3i
Suet -
0 5
Kidneys -
0 31
—
—
1 3
each
per doz.
good dislocating the smooth working of a class by waiting for these while somebody goes out and brings them in, and that is one great reason why it is best to deal regularly with the same tradesmen.
In providing dinners at 2d. ahead, if potatoes must be allowed per child. Of the following cheap vege-
VEAL